½ serrano chili, seeds and membrane removed, finely diced
2 Tbsp panang curry paste*
3 Tbsp creamy peanut butter
1½ cup low-sodium vegetable broth
1 (14 oz) can coconut milk
¼ tsp turmeric powder
2 tsp low-sodium soy sauce
1 Tbsp brown sugar
6-7 baby potatoes, quartered (~8 oz)
2 carrots, peeled and thinly sliced
1 red bell pepper, thinly sliced and slices cut in half
1 cup broccoli florets (small florets)
⅓ cup basil, chopped
zest of 1 lime
juice of ½ lime
3 cups cooked brown rice
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside. Drain tofu; cut width-wise to create 2 thinner blocks of tofu. Using layered paper towel, gently press excess moisture from the tofu. Cut into ¾-inch cubes and arrange in a single layer on the baking sheet. Mist with cooking spray and sprinkle with salt and pepper. Bake for 30 minutes.
Meanwhile, heat oil in a pot over medium heat. Once hot, add the onion, ginger, garlic, and serrano. Saute for 3 minutes until onion is softened; add the panang curry paste and peanut butter; saute for 1 minute.
Add broth, coconut milk, turmeric, soy sauce, and brown sugar; stir and increase to medium-high. Add potatoes and carrots. Cover the pot with a lid and let it simmer for 12-15 minutes. Add the bell pepper and broccoli; stir and cook for 5 minutes. Stir in prepared tofu, basil, lime zest, and lime juice. Serve over hot rice.